Linguine & Meatballs Recipe

Sauté Garlic

In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, making sure not to burn it.

Add Tomatoes

Pour in the canned whole tomatoes with their juice. Use a wooden spoon to break them up into smaller pieces.

Season Sauce

Stir in dried oregano, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for about 20-25 minutes, stirring occasionally.

Finish with Basil

Once the sauce has thickened, stir in the chopped fresh basil and cook for an additional 5 minutes.

Preheat Oven

Preheat your oven to 400°F (200°C).

Mix Ingredients

In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, salt, black pepper, and chopped parsley. Mix until just combined.

Form Meatballs

Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

Bake Meatballs

Bake the meatballs in the preheated oven for about 25 minutes, or until they are cooked through and browned.

Boil Water

In a large pot, bring salted water to a rolling boil.

Cook Linguine

Add the linguine to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.

Drain Pasta

Once cooked, drain the linguine and reserve about 1 cup of the pasta cooking water.

Combine Everything

In a large serving bowl, combine the drained linguine with the marinara sauce and meatballs. If the mixture seems dry, add some reserved pasta water to achieve desired consistency.

Add Parmesan

Top with additional grated Parmesan cheese and garnish with fresh basil leaves before serving.